Moroccan Chicken Pot
A typical Moroccan casserole, flavoured with fragrant cinnamon and a light kick of chilli (op), serve with cous cous or nutty rice.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 35-40 minutes
Ingredients
2 tablespoons olive oil
4 portions chicken on bone
2 onions-chopped
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon cinnamon
1/2 red chilli- finely chopped (optional)
1 clove garlic-crushed
250g/ 8 oz diced courgettes
300 ml/1/2 pint chicken stock
1 tablespoon honey
1 tin/300-400g chickpeas or fresh cooked
1 bunch chopped flat parsley
1 lemon juice
Method
- Heat the oil in a large pan
- Fry of the chicken till sealed
- Add the onions and cook for a few minutes
- Add the spices -cook out, to release flavour
- Add the chilli, courgettes and garlic cook for a few minutes
- Pour on the stock
- Add the honey and the chick peas
- Simmer till the chicken is cooked, 25-30 minutes
- Add the parsley and lemon juice - serve